From John Bishop, owner of Bishop's

1 pound (500 grams) whole spot prawns, heads on

2 tbsp (30 mL) butter

 2 cloves garlic minced

1 tbsp (15 mL) chopped parsley

1/4 cup (60 mL) dry white wine

Salt and pepper to taste

Heat a large fry pan on medium high heat. Add butter, garlic and parsley and lightly fry together for 1-2 minutes. Add whole prawns and white wine. Toss together and lightly season with salt and pepper. Cover and cook for 4-5 minutes. Serve in warm bowls with lemon slices and warm crunchy baguette.Serves 4 - See more at:

http://www.vancouversun.com/life/spot+prawn+recipes+from+Vancouver+chefs/4742013/story.html#sthash.sUqtRoNQ.dpuf